Spiced Roast Lamb Shoulder with Cauliflower Puree - James Martin Chef

Ingredients

• 1 tbsp olive oil
• 2 onions, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 tsp ground cinnamon
• 2 tsp ground coriander
• 2 tsp smoked hot paprika
• ¾ tsp freshly ground nutmeg
• 1 tbsp honey
• 2 tbsp date syrup
• 1 lamb stock pot
• 2 x 400g tinned chopped tomatoes
• sea salt and freshly ground black pepper
• 1 x 1.7kg lamb shoulder
• 25g butter
• 2 shallots, finely chopped
• 1 cauliflower, cut into florets, leaves reserved,
• 8 sprigs thyme, leaves picked
• 250ml milk
• 2 tsp olive oil
• 3 tbsp toasted pine nuts
• 1 small bunch flat leaf parsley, roughly chopped